French · Dessert
Baked Stuffed Apples Légères
A French-inflected take on baked stuffed apples, lightened by swapping a buttery nut crumble for a raspberry and cottage cheese filling, finished with a spoon of cold Greek yogurt instead of cream.
$1
15 minsPrep
32 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
138Calories
4.3gProtein
4.2gFat
22.8gCarbs
17gSugar
4.2gFiber
54mgSodium
4mgChol
1.1gSat Fat
206mgPotassium
52mgCalcium
0.4mgIron
0.1mcgVitamin B12
10mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Herbal Tea
local
Cidre Bouché de Normandie
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Core the 220g apples from the stem end, widening the cavity slightly with a teaspoon, and brush the exposed flesh with the 5g lemon juice to stop browning.
3
In a small bowl mash the 25g cottage cheese smooth, then fold in the crushed 30g raspberries, 8g chopped walnuts, 1g cinnamon and 2g vanilla extract.
4
Stuff the mixture firmly into each apple cavity, mounding slightly on top.
5
Drizzle the 8g honey evenly over the two stuffed apples.
6
Set the apples in two individual baking dishes (180ml each) and add a tablespoon of water to each dish to stop scorching.
7
Bake for 30-35 minutes until the apples are tender when pierced with a knife but still holding their shape.
8
Rest for 5 minutes, then top each with 20g chilled Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g cored, cavity widened apple
- 1.1 oz30g crushed raspberry
- 0.9 oz25g mashed smooth cottage cheese lowfat
- 0.3 oz8g chopped walnut
- 0.3 oz8g honey
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0.2 oz5g lemon juice
- 1.4 oz40g chilled, for serving greek yogurt
